1/4 cup plus 2 tablespoons light mayonnaise, divided
2 teaspoons bottled pesto sauce
1 teaspoon fresh lemon juice
2 eggs, beaten
1 teaspoon dry mustard
1 tablespoon chopped fresh basil
1 tablespoon chopped fresh parsley
2 teaspoons grated lemon peel
2 tablespoons plus 2 teaspoons lemon juice
1 pound lump crab meat
2/3 cup Panko Japanese style bread crumbs, divided
6 Kaiser rolls, split and toasted or grilled sliced Italian Bread
3 cups DOLE Spring Mix or other DOLE Salad blend
2 tablespoons olive oil
Stir together 1/4 cup mayonnaise, pesto and lemon juice in small bowl; set aside.
Mix remaining mayonnaise, eggs, mustard, basil, parsley, peel, and 2 tablespoons lemon juice in large bowl. Gently stir in crab with 1/3 cup bread crumbs. Chill for 1 hour or overnight.
Form crab mixture into 6 (1/2-inch thick) patties; coat with remaining bread crumbs. Chill for an hour. Cook in nonstick skillet with 2 tablespoons vegetable oil on medium heat for 5 to 6 minutes on each side or until golden brown and cooked through.
Lightly toss salad blend with remaining lemon juice and olive oil.
Spread aioli sauce on each side of bread. Divide salad blend on each sandwich half. Top with warm crab cake. Place with remaining bread slices.